Marinated Tomato Salad with Jalapeño and Queso Blanco
We wondered if a lively dressing and a little time could turn so-so tomatoes into a memorable salad. Our bold salads dress up tomatoes with more interesting ingredients.
Why This Recipe Works
To prevent the tomatoes from turning to mush in our Marinated Tomato Salad with Jalapeño and Queso Blanco, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface and the towels helped to wick away the liquid.
After draining the tomatoes, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes in our Marinated Tomato Salad, we added small amounts of potent ingredients like jalapeño. Avocado and soft queso blanco (a crumbly, slightly salty Mexican cheese) added creamy counterpoints to the acidic tomatoes.
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